Table 3. Texture profile analysis of rice-based home meal replacement products using microwave cooking

Cooking condition	Rice-based products	Strength (g/cm2)	Hardness (g/cm2)	Springiness (%)	Cohesiveness (%)	Adhesiveness (g)
Uncooked	Instant rice	101.6±34.41)b2)	305.6±101.4ab	60.6±7.9b	51.6±8.3b	−11.3±3.9c
	Doshirak	96.9±14.1b	288.9±45.1ab	80.7±3.7a	75.0±4.1a	−2.1±0.4ab
	Kimbab	91.8±19.9b	272.7±60.0b	79.3±4.4a	74.1±4.5a	−1.7±0.6a
	Frozen fried rice	123.4±34.4a	376.1±100.8a	42.6±6.9c	24.0±2.0c	−3.1±1.6b
	Freeze-dried rice	49.5±16.5c	287.2±224.1ab	68.8±41.6ab	14.7±9.8d	−1.5±0.5a
	Average	92.7±34.7	306.1±126.2	66.4±23.6	47.9±25.9	−3.9±4.2
Cooked						Instant rice	73.3±14.8ab	216.2±44.9ab	79.0±5.0a	72.5±6.8a	−8.6±3.5b
Doshirak	80.0±10.7a	240.1±31.4a	80.9±3.6a	76.2±4.4a	−1.8±0.7a
Kimbab	72.6±7.6ab	216.5±22.1ab	81.0±2.8a	74.8±3.2a	−1.7±0.6a
Frozen fried rice	53.0±12.9c	162.0±38.1c	69.5±6.7b	61.1±9.1b	−1.9±0.6a
Freeze-dried rice	70.5±11.4b	213.4±32.8b	52.5±8.0c	45.6±6.2c	−2.6±1.3a
Average	69.9±14.6	209.6±42.6	72.6±12.2	66.0±13.1	−3.3±3.2

Values are mean±SD (n=9).
Different superscript letters within column indicate a significant difference (p<0.05) among rice-based home meal replacement products.